Pumpkin Crinkle Cookies

I’m back with another fall cookie to add to your list: pumpkin crinkle cookies. You’ll love this festive spin on a favored classic!

4.72 from 7 votes

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Prep Time: 15

Cook Time: 11

Servings: large cookies

Calories: 105kcal

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar. Cream until light in color and fluffy in texture.
Add the egg and vanilla.
Line a dinner plate with a few layers of paper towels. Measure out the one cup of pumpkin puree and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/2 cup.
Add the pumpkin to the bowl and mix until well combined.
Add the flour, baking soda, cinnamon and salt to the mixer and mix until a soft dough forms.
Portion out the dough into 3 tbsp portions. First roll into granulated sugar and then roll into the powdered sugar.
Arrange on the prepared baking sheet.
Bake at 375° for 11- 13 minutes or until the cookie spread, crack and crackle.
Allow the cookies to cool on the pan for 10-15 minutes before serving.
Store in an air tight container for up to 5 days.
Enjoy!

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